For your first all-grain batch, I might recommend not making a wheat beer. Wheat is a bit more complicated to work with. It won't be a disaster, especially if you're using malted wheat (which I'm all but sure is true), but wheat is stickier and harder to sparge. Good beers for your first all-grain batch include pretty much anything of moderate gravity that relies mostly (say, 85% or more) on malted barley.
As for the grain bill, traditional hefe uses a pretty simple grain profile: about half wheat and about half pils. I don't think there is a strong reason to depart from that for the first time you brew the style. But it's not like what you have here would be a problem in and of itself.