1. Preheat oven to 375 degrees
2. Bring 4 cups of water to a boil in a medium saucepan
3. Add all but 2 radishes to a food processor and pulse until chopped into a fine dice
4. Remove contents to a double-layer thickness of paper towel and squeeze out excess liquid (cheesecloth works too)
5. Transfer back into the food processor and add 4 Tablespoons of the butter, pulsing until the butter is blended, adding butter 1 Tablespoon at a time until the mixture is smooth and spreadable; set aside
6. Thinly slice remaining 2 radishes and set aside
7. Cut snow peas in halves or thirds and set aside
8. Chiffonade mint for garnish and set aside

Assembly

1. Place the flour tortillas on a baking sheet and toast in the oven until crispy – 3 to 5 minutes
2. Spread a layer of the radish butter over each piece of pita, followed by a sprinkle of the Cotija, Ricotta Salada or goat cheese, a layer of snow peas and the sliced radishes; garnish with mint and a few sprinkles of Maldon salt
3. Serve immediately