This looks pretty good! It has a pleasing simplicity. The two things I would look at are
1. Roughly 80% of fermentables are coming from wheat LME. If the LME you use is pure wheat, that may be a bit much....traditionally, dunkelweizens are made from 50-70% wheat. This wouldn't necessarily be a bad thing, I suppose; judge according to how you like your dunkelweizens.
2. Careful with Carafa III! It's nice stuff, smooth, but will add a dark roasted malt character to the beer - a bit stout-like, maybe. Again, fine if you want that flavor, but not quite on-style.
Both of these thoughts come from considerations of how 'in-style' you are. How much they matter to you depends on how close to the classic dunkelweizens you want to be. Frankly, I think the recipe as-is could be really good - a sort of dunkelweizen in sharp profile, if you will. I quite like the idea of using the chocolate rye; it could complement the yeast's spiciness nicely. Kind of like the Quebecois beer 'Coup de Grisou:'