Step 1

In large skillet set over medium heat, add 1 tbsp oil. Add spinach and cook, stirring occasionally, for 3 to 5 minutes or until wilted. Season with salt and pepper. Let cool slightly and squeeze to remove excess moisture. Roughly chop spinach.

Step 2

In large bowl, stir together chicken, ricotta, mozzarella, Parmesan and pesto until combined. Stir in spinach.

Step 3

Meanwhile, warm tortillas according to package directions.

Step 4

Spoon filling down center of each tortilla, dividing evenly. Roll up tightly like a cigar. Brush top of each taquito with remaining oil.

Step 5

Preheat air fryer to 400°F according to manufacturer’s instructions.

Step 6

In batches to avoid crowding, arrange taquitos in air-fryer basket. Cook, turning once, for 4 to 5 minutes or until golden brown and crispy.

Step 7

Serve with tomato sauce for dipping.Tips: Alternatively, substitute basil pesto with sun-dried tomato pesto or olive tapenade if preferred.To drain ricotta cheese, arrange strainer or colander over large bowl with at least 2 inches space between them. Line with 2 layers of cheesecloth (or strong paper towels). Add ricotta and fold cheesecloth around ricotta to enclose. Top with a heavy bowl to press down. Refrigerate for at least 4 hours (best is overnight). Squeeze ricotta to remove any remaining liquid before using.