If I think about how I would make an "American" wheat I guess what that would mean to me is clean fermentation, at least a bit of American hops aroma, and like anything American, the main flavor, wheat, should not be subtle. I would not add spices because they are present in Belgians to enhance the spicy yeast notes and wouldn't be appropriate in an American. I think I might go more like 65-70% wheat, and use Vienna instead of munich. I might dry hop and or whirlpool with a modest amount of cascade.