1. Combine peanut sauce, soy sauce and apple juice in a small bowl. Reserve 1/2 cup. Pour remainder in a resealable plastic bag. Add chicken; seal bag and toss to coat. Set aside.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 to 350F). Remove from grill and shred with a fork.
3. Combine shredded chicken, carrots, sugar snap peas, onion and reserved peanut sauce mixture in a large bowl; mix thorougly.
4. Spoon chicken mixture evenly into 6 lettuce leaves, and serve.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 to 350F). Remove from grill and shred with a fork.
3. Combine shredded chicken, carrots, sugar snap peas, onion and reserved peanut sauce mixture in a large bowl; mix thorougly.
4. Spoon chicken mixture evenly into 6 lettuce leaves, and serve.
