Wheat, Carapils/dextrin, and/or Crystal Malts each make up 5-10% of my grain bills, and I get a nice, lasting head with every pour. My recipes with 5-10% Crystal and 5-10% Carapils get very good lacing as well. I do a single infusion mash at 152 degrees for 60 minutes and a 60 minute boil.
Dish washing detergents and some sanitizers kill head retention, so that's something to check. Wash and rinse your glasses well, preferably by hand. Also rinse your bottles, fermenters, hoses, and anything else that contacts the wort/beer. I rinse everything with tap water and try not to get any sanitizer to ever touch my beer. I get a great head with every pour and I've never had an infection.
My last suggestion is to give it a good pour. Pour straight into the bottom of the glass, don't tilt the glass. Let the foam get to the top, even if you only pour half the bottle or less. Let the foam go down on its own and pour some more. Besides making a great head this will let your beer warm up to a more proper drinking temperature, if you had the bottle in a food fridge in the first place.
This is assuming you're bottling of course. Perhaps there are some tips from keggers.