1In 3-quart saucepan, heat water to boiling. Stir in rice; cover. Remove from heat; let stand 5 minutes.
2Stir soup, chicken, cumin, chili powder and red pepper into rice; return to boiling over medium-high heat. Boil about 2 minutes, stirring constantly, until liquid is absorbed.
3Divide chicken mixture evenly among tortillas (about 1/2 cup each). Sprinkle with cheese and tomatoes. Roll up tortillas.