Those small circles are likely either yeast, or if they are white/light colored very fine bunches of bubbles, not unlike champagne bubbles. You'd probably need to get pretty close to see. You fermentation sounds like a pretty active one, and it's not uncommon for airlock activity to slow to such a rate that you think it's all done. It's not. Those yeasties are still quite active, just slowin' down in the CO2 production as they finish workin' their magic.
Rick500 is quite correct in his advice to check with the hydrometer, but I'd say wait until a week's gone by from the pitch date, and then draw a sample. Wait another 48 hours, test again, and if it's the same reading it should be done. With a wheat it's good to have some yeast in there, but just the same I would wait until at least 2 weeks are up before bottling. Personally, I would wait for a full 3 weeks, but after 2 you're probably fine.
Don't forget to give it a full 3 weeks at ~70ºF conditioning in bottle after that.