It looks pretty good. I don't usually do late hop additions in my hefe but if you like that go for it.
Unless you are fly sparging I would pick ~113 as my first rest to boost clove character in the finished beer rather than 120 protein rest. It'll get sticky with that much wheat but if you are batch sparging it doesn't really matter. You can just stir it up and start the runoff again. You could also add a lb or two of rice hulls to help with that.
I usually stick with 60% wheat 40% pils but if you want a slightly darker brew the munich should be nice. Is the wheat flaked, malted, or raw? If raw you might consider doing a cereal mash or otherwise cooking the raw wheat first because the gelentization temp of wheat is pretty high, right around 150 which makes it iffy on conversion at mash temps.