A couple of thoughts for you, note it's been a while since I brewed a PM:
On your grain bill I don't know that I'd go with Caravienne, especially that much. In a wheat, that would be quite a bit - at least for me. I usually want my wheats to be clean, crisp and on the lighter color side - not so sweet. Especially since you are going to look for the other additives to show up. The munich would give a little extra complexity but don't go crazy.
As for your question about the frankenstein nature of this beer from a style perspective- I think wheats are great to show off other flavors. The american yeast will provide a clean finish to let the hops show through. The coriander and orange may compete a bit with the american hops but they will provide complementary flavors I would bet.
As for your question about conditioning - they can be quicker usually because you aren't overly worried about having them clear as wheats are traditionally cloudy. I find that my wheats finish fermenting within a week if you need to rush it a bit. If you are bottling vs. kegging - I don't think you'll change anything from your standard procedure i.e. it's not going to carb faster.