I'd suggest you either mash both the Pale malt and the wheat, or drop both of them and replace with 1.3 lbs of the DME. Both need to be mashed to provide any fermentables. All they will add from steeping is starch and haze.
Mashing them will probably give you a better flavor than just the DME. Add the 2 lbs of crushed malt to 3 quarts of 160 F water and maintain temperature about 150 F for 30 minutes.