Looks pretty good as is. There are a few changes I would make but you could brew the above and have a decent beer.
Personally, I would remove the late addition hops, and decrease the amount of spices. My personal taste, and it seems to be backed up by info I'm reading in Brewing with Wheat, is that spices should just be at the taste threshold. Hieronymous/Strong recommend 1/6 of an ounce per five gallon batch. I'm currently doing .25 oz of corriander, and I've dropped the bitter orange (overwhelms the profile imo). I've also experimented with Grains of Paradise and ginger with good results. On the whole though, you want to let the yeast do the talking. Make sure to get 400 going up into the low 70s. I get much better flavor when I ramp from 68-74 than when I've fermented 64-66. Remember it should be a pretty delicate beer that is light, dry, and refreshing; not an over-spiced, sweet beer. Pitch a healthy size starter to make sure it finishes low. Oh, and since you are using extract you can add a touch of flour if you want to increase the protein haze. Good luck and have fun with it.