Break ramen noodles and save flavor packet for another use if desired. Cook noodles according to package directions; drain.
Spray a large nonstick skillet with non stick spray. Add ginger and garlic and cook on medium-high heat 1 minute. Add the peanut butter, rice vinegar, and soy sauce, stirring over medium heat until well combined.
Remove pan from heat. Add chicken, noodles, peppers, water chestnuts, onions, and cilantro. Mix to combine well. Cover and refrigerate.
To serve, top each lettuce leaf with noodle salad; turn in sides and roll up. Heat 1 cup marmalade in a microwave-safe bowl on HIGH for 20 seconds or until melted. Serve as a dipping sauce for rollups.