Airlock action in Secondary

My weissen has spent one week in primary, where fermentation was very slow, possibly stopped. It has been about 5 days in the secondary now and there is still some action in the airlock, it isn't much, maybe 4 bubbles a day. Is this normal? Because I've been noticing that wheats do not need to spend much time in the secondary. If I bottle after a week (in about 2 days) in secondary you guys think it'll be cool? The only reason I'm questioning my own judgement is because I haven't experienced hardly any action in the secondary in any of my previous batches...

Seems fine: I rarely experience much airlock activity in the secondary. By the time you rack, fermentation is almost completely over.

I almost always get that type of extremely slow bubbling in my secondary. You'll be fine to bottle.

As a guess, maybe the yeast is slowly working its way through some of the more complex sugars etc. present in small amounts.