I can't be too specific with what you've provided. So, here's some generalities.
A quick lookup of a Briess flaked barley sheet shows 70% potential extract. This will include proteins and glucans, which get reduced in your boil, but not by much more than base malt. So, the result should be that there is plenty of sugar extracted from flaked wheat.
OTOH, flaked grains don't offer any meaningful diastatic power. They cannot convert themselves. You must have enough base malt enzyme potential to convert both the barley and the wheat. The potential will vary and most of the time base malts can convert up to twice their own weight. However, this isn't universal. You want the diastatic power to remain above 50o Lintner.
Taking two Pilsner manufacturers, like Weyermann and Castle can show how differences show up. Weyermann targets a diastatic power of 120o Lintner, where Castle modifies their malt further and targets 75o Lintner. Both are going to yield high conversion at grists of 75 to 100% Pilsner. Yet, when taken to the 50% wheat of your grist, Weyermann will still have a net of 60o, but Castle will fall below the 50o threshold down to 35o. The net result is that the Castle grist probably won't convert as fully as the Weyermann, in the same amount of time.
Another, more common issue with flaked wheat and barley is that if there's a lot of stirring going on, you can get a release of beta glucans (the same stuff that makes oatmeal silky) that will block water from moving through the grist. High levels of flaked grains usually get a little beta glucanase enzyme, in my mashes. There's no flavor change, just a much better runoff.
