Bottling Wheat Beer

I have a wheat beer in secondary right now and Sunday I plan to bottle it. The beer is crystal clear in the secondary. Should I rack the clear beer into the bottling bucket or should I stir up the sediment before I rack to the bottling bucket.

Wheat beers are supposed to be cloudy, and I don't see how it is going to happen with this wheat unless I shake things up.

You will get enough yeast in to prime and then they will settle out. When you pour you can stir up the yeast on the bottom and dump that in, this is how hefeweizens are served.

What kind of ingredients/yeast did you use?

Ingredients:
1 tsp Cinnamon (ground) - added during mash
1.0 tsp Irish Moss - added during boil, boiled 15 min
1 oz Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 15 min
5 lbs Belgian Pale
5 lbs Wheat Flaked
.75 tsp Corriander seeds - added during boil, boiled 15 min
0.33 tsp Gypsum - added during mash
1 lbs CBW® Golden Light Powder (Dry Malt Extract)
1.0 ea White Labs WLP400 Belgian Wit Ale
1 oz Hallertau (4.5%) - added during boil, boiled 60 min

Rack it to the bottling bucket. When the liquid gets low then roust some yeast. You can control how much yeast you transfer that way.