Finely chop the water chestnuts and set aside.

In a large bowl, combine the spinach, cream cheese, mayonnaise, sour cream, and vegetable mix until creamy.

Fold in the water chestnuts and bacon pieces gently into the mixture.

Spread the mixture evenly over each tortilla and roll tightly.

Wrap the pinwheels in plastic wrap and refrigerate for at least one hour.

Slice the pinwheels into equal pieces and arrange on a platter.