Finely chop the water chestnuts. Their crunch will add a delightful texture to the creamy filling. Ensure the spinach is fully thawed and well-drained. Press it with paper towels or a clean kitchen towel to remove as much moisture as possible.

In a large mixing bowl, combine the spinach, softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix. Stir until the mixture is well combined.

Add in the chopped water chestnuts, and bacon pieces. Mix gently but thoroughly to distribute all ingredients evenly.

Lay one tortilla flat on a clean surface. Spread one-fourth of the spinach mixture evenly over the tortilla, leaving about a ½-inch border around the edges. Repeat with the remaining tortillas and filling.

Place the wrapped rolls in the refrigerator and chill for at least 1 hour. This step is essential for firming up the rolls, making them easier to slice.

When ready to serve, remove the plastic wrap from each roll. Using a sharp knife, trim 2–3 inches off the ends (these can be a chef’s treat or you can discard!). Slice each roll into 1-inch pieces, yielding 6 pinwheels per roll.

Serve on a platter and enjoy.