It is always too soon to move to secondary. With a wheat beer, you aren't trying to clarify it, so I would say leave it be, invest in another fermenter, and brew more often
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I understand your logic of brewing, moving the fermented beer to a secondary, then having another in the primary, and cycling over again, but your beers will benefit from an extended primary with the exception of wheat beers, they are meant to be drank young.
So for your hefe, two weeks primary, then rack to bottles or keg, carb for 2-3 weeks, and enjoy.
IMO, secondary is for clarifying, dry-hopping (which I do in the primary too), and fruit beers (whic require a tertiary [3rd] clearing vessel). Anyhow, do a search here for extended primaary fermentation, you'll find some interesting threads, and the consensus is, better beer.
Welcome to our obsession.
Cheers!