Finely chop the water chestnuts into small pieces and set aside.

In a large mixing bowl, combine the well-drained thawed spinach, softened cream cheese, mayonnaise, sour cream, and Knorr vegetable mix.

Gently fold in the chopped water chestnuts and bacon pieces into your creamy spinach mixture.

Spread one-fourth of the spinach dip mixture onto each tortilla, ensuring an even layer.

Tightly roll each tortilla filled with the mixture to form logs and place seam-side down.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour.

Once chilled, trim the ends and cut each roll into 6 equal pieces.