Heat buffalo sauce and butter over medium heat until butter melts. Stir to combine. Add shredded chicken to coat. Place the tortillas in a non-stick frying pan over medium heat and heat until warm and soft. Remove from heat and put on a plate. Alternatively, wrap tortillas in a slightly damp paper towel. Warm the tortillas in a microwave for 15 seconds. To assemble, place tortillas on a flat work surface. Portion the lettuce evenly between the tortillas. Then top each tortilla with an even portion of the chicken, carrots, and radishes. Optional: Add blue cheese crumbles or buttermilk ranch dressing.