IMO these beers are more about process than ingredients. Mash temps, whether you do single infusion / step mash / decoction mash, fermentation profile, pitch rate, aerate or not, open or closed fermentation, bottle condition or keg, carbonation levels, etc all plays a big part in the overall result.
From an ingredients point of view you are definitely in the ballpark though. Some people (me) would lose the crystal altogether or cut it back, you can make nice wheat beers with just the base malt flavors. You could also sub a pound of pilsner malt instead of Munich to lighten things up since you are using dark wheat already. I would also add in around 3% melanoiden malt if not doing a decoction mash.
15min hops is an interesting choice. Normally you'd do a small 60min addition for bitterness only. Not saying this wouldn't work but personally I think this is an extra thing that needs balancing. I would suggest starting with a 60min addition and adding flavour hops next time if you think it needs it.
All this comes down to personal preference though. Good luck.
