Can't really go wrong with that but I would save the amarillo for later additions and use something like Magnum for bittering. My american wheat uses cascade, amarillo, and willamette for later additions along with orange zest and some coriander.
I find myself drinking a lot of wheat beers in the summer. I like to brew really light bodied, light colored, clean wheats but find a lot of the commercial examples to have a bit more body and yeast character than I prefer.
EDIT - I see that you noted amarillo as 'flavor hops'. Disregard my comment about moving them...