1. Put the meat, onion, garlic, bay, oregano, parsley, and chives in a covered casserole and cook in the microwave oven for 5 minutes, stirring several times to break up the beef.
2. Add the tomatoes, salt, and pepper and cook, covered, 5 minutes more or until the beef is done, stirring occasionally.
PREPARE THE FILLING:
1. Cut the florets from the stems and divide into small pieces. Stir florets into a mixture of the vinegar and water and let stand while preparing the stems.
2. Trim and pare the stems and cut into small pieces. Put into a covered casserole with the butter and onions and cook in the microwave oven for 5 minutes, stirring at least once during the cooking period.
3. Add the florets and 2 tablespoons of the vinegar-water mixture. Return to the microwave oven and cook, covered, 5 to 7 minutes or until the florets are tender.
TO ASSEMBLE:
1. Soften the tortillas in the microwave carefully by heating a few moments each. Overheating will make the tortillas hard.
2. Place 1/12th of the broccoli mixture near one ends of each tortilla and roll up. Tuck a floret into the end of each roll.
3. Arrange in a large rectangular dish. Spread meat sauce over the tortillas and sprinkle on the Parmesan cheese.
4. Return to the microwave oven until heated through.
