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.
In large bowl, stir together chicken, ricotta, mozzarella, Parmesan and pesto until combined. Stir in spinach.
Meanwhile, warm tortillas according to package directions.
Spoon filling down center of each tortilla, dividing evenly. Roll up tightly like a cigar. Brush top of each taquito with remaining oil.
Preheat air fryer to 400°F according to manufacturer’s instructions.
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.
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.