A Witbier is one of the last beers I would consider doing a secondary for, unless you are shooting for a Kristall-Wit. Witbiers are supposed to be cloudy, and what you are doing in the secondary is settling out most of the yeast and proteins that are responsible for the cloudiness.
"Rules" like 1-2-3 are really not very useful, except to keep new brewers from making the most basic of mistakes, and that is bottling beer prematurely. Instead, let the beer tell you if and when to do a secondary and when it's ready to bottle. It talks to you via hydrometer readings and your senses when you taste and smell it. Experience will teach you how to understand its language more and more.
In the meantime, I would suggest that 3-0-3 or 2-2-3 are better generic rules than 1-2-3, but that's just my personal opinion.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons