2 packages frozen, chopped spinach
1 package Hidden Valley Ranch dressing
1 cup mayonnaise
1 cup sour cream
1/4 cup milk
1 can water chestnuts, chopped
1 (3 ounce) jar imitation bacon bits
3 to 4 green onions, chopped
1 package flour tortillas
Defrost spinach and drain. Wring all water out of spinach until it is completely dry.
Combine mayonnaise, sour cream, milk, chopped water chestnuts, bacon bits, green onions and Ranch dressing. Add spinach; spread mixture on tortillas and roll up. Refrigerate overnight.
Slice into 1-inch widths to serve.