Prepare the water chestnuts by finely chopping them to ensure a crunchy texture.

In a large mixing bowl, combine the thawed spinach, softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix. Mix until creamy.

Fold the chopped water chestnuts and bacon pieces into the spinach mixture, ensuring even distribution.

Lay a spinach tortilla flat and spread a quarter of the spinach filling across it. Roll tightly, securing the filling inside.

Wrap each pinwheel tightly in plastic wrap and refrigerate for at least one hour.

Unwrap the chilled pinwheels and slice into six even pieces. Arrange on a platter for serving.