Check a couple of the recipes in the database; Yuri's Pistols 'n Pesos Southwestern Wheat
does a pretty traditional German hefe schedule:
Acid Rest: 99.0 F 20 min
Protein Rest: 122.0 F 30 min
Maltose Rest: 147.0 F 90 min
Decoct 11.51 qt of mash and boil it
Saccharification: 160.0 F 70 min (temp should be achieved by adding decocted mash)
Mash Out: 170.0 F 10 min
If you're doing all infusions (no decoctions or direct heat on the mash) you likely can't do that one, though. In that case you might want to try a simpler 2-step mash like the on in Pol's Hugh Heffe
Step Mash... 122 for 30 min, 153 for 45 min.
Beeriffic's 40-60-70 (104-140-158) would work too, but I think for an American Wheat you probably want a rest at 122 to help clear some of the protein haze from the wheat.