In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add chiles, bell peppers, onion and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add flour mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and slightly thickened.
Place about 1/2 cup vegetable mixture in center of each warm tortilla. Top each with cheese. Roll up each tortilla.