Finely chop the water chestnuts using a sharp knife on a cutting board (about 5 minutes).

In a large mixing bowl, combine the thawed, drained chopped spinach, softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix. Blend thoroughly until creamy (3-4 minutes).

Gently fold in the chopped water chestnuts and bacon pieces into your spinach mixture (2-3 minutes).

Spread ¼ of the spinach dip filling evenly over each tortilla, leaving a small border around the edges (about 10 minutes for all tortillas).

Roll each tortilla tightly around the filling and place seam-side down (5 minutes).

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

After chilling, unwrap each roll and slice them into 6 bite-sized pieces (about 5 minutes).