It’s not necessary for Homebrew; it’s a preference. Go ahead and leave it in primary for the extra time.
Some of those who prefer to secondary say it helps clear the beer, others debate this. But you’re making a wheat beer anyway.
I do it when I’m planning to reuse the yeast, because I use a plastic bottle fermenter; no collection jar for me. I used to dry hop in secondary, before kegging, now I dry-hop in the keg.
The downside to secondary is the risk of oxygenating the beer enough during the transfer to cause nasty flavors.
The original reason for secondary was to get the beer off the yeast because the weight of the beer in a brewery can be enough to squeeze the yeast literally to bursting. It’s called Autolysis, which I probably misspelled. This makes the beer taste like rotted meat, which is not good for business. 5-gallons of Homebrew is <50 lbs whereas a 5-barrel batch is closer to 1500 lbs. Your yeasties can stay at the bottom of your fermenter without bursting for at least a few months.