There's a very simple apricot wheat beer recipe from BYO here
which uses an apricot extract from your LHBS.
If you want to make a wheat beer and add real fruit to it (dice or crush it), 2 lbs per gallon (5lbs) is good for lighter flavored fruits like apricot. There's another great article by BYO about using fruit in beer here
that I referenced for a cranberry-apple lager I did. Very helpful.
Racking the wheat beer on top of the fruit in secondary for 7-14 days should be enough to get most of the flavor out of the apricot and go a little lighter on the hops so they don't overpower the delicate apricot flavors.