See, everyone is doing it! I knew it!! The IPA has matured as a style so much that to be original anymore you have to resort to different techniques, ingredients, etc.
I think wheat is well suited to the American palate. I think it tastes a bit sweeter than barley malt, and it is definitely a better feel in the mouth. Basically it is the second most perfect grain for beer... so why not use both wheat and barley? Everyone seems to be coming to the same conclusion -- even the BMCs.
I'm not a purist, I wouldn't accuse anyone who put wheat in their IPA of violating some sort of holy code (although Reinheitsgebot does prohibit wheat). I'm just saying that American wheats are getting hoppier, and IPAs are getting wheat-ier. It's just the way that the art is evolving.
Don't overhop a wheat if you want to sell it to *me*, though.