In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt until evenly combined. Gradually pour in the water, stirring continuously to avoid lumps, and mix until you have a smooth, creamy batter. Let this mixture rest for about 10 minutes.

In another bowl, combine the chopped dates, walnuts, honey or maple syrup if using, and cinnamon powder. Mix vigorously until the ingredients become sticky and well-integrated.

Heat a non-stick pan over medium heat, adding a light drizzle of vegetable oil. Once the pan is hot, pour in enough batter to create a thin layer, swirling it to cover the surface evenly. Cook for 1-2 minutes until the edges start to lift and the surface looks solid, then gently transfer to a parchment-lined tray to cool.

Once the wraps have cooled slightly, place a generous spoonful of filling onto one end of each wrap. Carefully fold in the edges and roll tightly to enclose the filling, forming neat packets. Arrange the assembled wraps seam-side down, and sprinkle with toasted sesame seeds.

Serve immediately or store leftovers in an airtight container at room temperature for up to 2 days.