A lot of wheat beer yeasts stay suspended in the beer (poor flocculation) as they ferment. The difference in your OG and your FG is proof the yeast are doing their job, so don't panic. Let it continue to ferment even if it doesn't look like anything is happening to the naked eye. Just keep taking gravity readings and when the gravity is consistent (unchanging) for three days in a row, you'll know the primary fermentation is complete. Then, let it sit another week to take care of any fusel alcohols like diacetyl (called a diacetyl rest), and then you can rack it to your bottling bucket and bottle it up.
If the beer is still cloudy with yeast and you don't like that look/flavor, you can cold crash the beer 24 hours prior to bottling. Search the threads for tips on how to cold crash your beer.
Beer so good, it's frightening.
2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.