Preheat oven to 425. Cook chicken in skillet sprayed with non-stick spray until done, stirring often. Add soup and water and heat through.
Spoon about 1/3 cup mixture on half of each tortilla, leaving 1/2 inch edge. Moisten edge with water, fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.
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