Preheat oven to 450°F. Shred the mushrooms with a fork & then your hands leaving them medium thickness.
Add the cornflour, garlic powder, onion powder, salt & pepper to the shredded mushrooms & mix well to coat. Lay them on a lightly greased baking tray & bake for 45 minutes, shaking the pan & flipping them half way through cooking.
Meanwhile, make the sauce by adding the sesame oil to a pan with the minced garlic & ginger. Then add the soy sauce or tamari, water, agave/date syrup/or maple syrup & bring it to a boil.
Add the tahini & whisk until smooth. Add the crispy shroom pieces to coat with the sauce. Serve on wraps with any toppings you like such as fresh cucumber & green onion.