Yeah that sounds ok. The only thing is that you'll have to make sure you have enough base grain in there so that there are enough enzymes to convert the unmalted wheat.
If you're using 40% torrified wheat, you'll be OK as long as about 20% of your recipe is a base grain like 2-row, maris otter, munich, or vienna. Those have about 3 times the enzymes needed to convert their own starches, so the leftover will convert the torrified wheat.