Chop the water chestnuts into small, even pieces.

In a large bowl, combine the drained spinach, cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix. Mix until smooth.

Fold in the chopped water chestnuts and bacon pieces until evenly incorporated.

Spread a quarter of the spinach mixture evenly over each tortilla, leaving a small margin at the edge, and roll tightly.

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

Unwrap the plastic wrap and slice off the ends for neat edges; cut each roll into 6 pieces.

Arrange on a platter and serve.